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Scrambled Eggs & Bacon

This is Dan’s favourite way to have scrambled eggs – fluffy, light and silky. No cream, no butter, just 100% eggy goodness.

Ingredients

6 free range, organic eggs

Boiling water

6 rashers free range bacon

1/4 avocado

Cracked black pepper & celtic sea salt

Method

In a small bowl add eggs, a sprinkle of salt and some fresh cracked black pepper. Gently break up the yolks, but make sure not to whisk together too vigorously

Heat a large frypan and once the pan is very hot, add bacon rashers. Cook, turning occasionally until crispy, then place on some paper towel to remove excess oil

In another medium frypan, pour enough water to just coat the entire base (maybe 1/5 cup depending on your pan). Turn the heat up to high and bring the water to just below boiling

Pour eggs into the frypan, leave them for 20 seconds and then gently stir eggs in the pan. Cook for 1 – 2 minutes then remove the pan from the heat – don’t let the eggs dry out by cooking too much, its better to remove them earlier rather than later, as the eggs will continue to cook once off the heat